Vegetarian Cornbread Stuffing Recipe
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5.0
24 reviews
Excellent
Vegetarian Cornbread Stuffing Recipe
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Savory, flavorful and veggie-packed vegetarian cornbread stuffing made with a day old jalapeno cheddar cornbread and green beans. A healthy homemade stuffing for any occasion.
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Ingredients
To make the Jalapeno Cheddar cornbread:
- 1/2 cup 4 ounces or 1 stick butter, melted and cooled plus more for greasing the skillet
- 1/4 cup honey
- 2 large eggs at room temperature
- 2 cups yellow corn meal
- 1 cup 8 ounces all-purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sour cream
- 1/2 cup scallions both green and white parts - chopped
- 1/2 cup Chopped jalapeños chopped (with the seeds, if you can handle the heat)
- 1/2 cup sharp cheddar shredded
- 1 cup Del Monte No-salt added Whole Kernel Corn drained
For the sautéed vegetables:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 stalks of celery
- 2 cloves of garlic
- 1 tablespoon chopped thyme
For the filling:
- 1 ¾ cup vegetable stock
- 1 cup half and half
- 2 large eggs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
To Assemble:
- 1 can Del Monte cut green beans drained
- 1 teaspoon fresh thyme chopped
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Instructions
- To make the cornbread:Pre-heat oven to 350 degrees. Lightly butter a 10-inch cast iron skillet with butter. Set aside.
- In a large mixing bowl, whisk butter and honey until no lumps remain. Whisk in the eggs and set aside.Mix the dry ingredients, yellow corn meal, all-purpose flour, baking soda, and salt, in a bowl.
- Gradually whisk in the dry ingredients into the butter and honey mixture and mix until combined.
- Stir in the buttermilk and sour cream. Fold in the chopped scallions, jalapenos, cheddar, and corn to the mixture. Transfer the mixture into the prepared 10-inch cast iron skillet.
- Bake until a toothpick inserted comes out clean, about 35-40 minutes. Once it cools down, let it sit on the kitchen counter, covered with a clean kitchen cloth, upto 2 days.
- To make the sauteed vegetables: Heat olive oil in a small pan. Add in the onion and celery and cook, stirring frequently, until translucent, 5-7 minutes. Stir in the garlic and thyme, and cook for 30 more seconds. Set aside to cool.
- To make the filling: Whisk together vegetable stock, half and half, eggs, and salt and pepper in a bowl.
- To soak the cornbread: Place the cubed cornbread in a large mixing bowl and pour the filling over it. Using a spatula, gently fold in the bread into the liquid making sure to not break the cornbread cubes. Let it soak for 15 minutes.Stir in the sauteed onion mixture and green beans.
- Meanwhile, preheat the oven to 400 degrees.
- Transfer the stuffing into a 9X13 inch casserole dish. Using the back of a spatula, smooth the top.
- Bake until golden brown, for 40-45 minutes.
- Serve.
Nutrition Information
Show Details
Calories
592kcal
(30%)
Carbohydrates
76g
(25%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Cholesterol
158mg
(53%)
Sodium
1280mg
(53%)
Potassium
479mg
(14%)
Fiber
6g
(24%)
Sugar
18g
(36%)
Vitamin A
1035IU
(21%)
Vitamin C
13mg
(14%)
Calcium
233mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 76g | 25% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 158mg | 53% |
| Sodium | 1280mg | 53% |
| Potassium | 479mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 1035IU | 21% |
| Vitamin C | 13mg | 14% |
| Calcium | 233mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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